What would you put in the freezer

Yep, cheese — specifically pre-shredded cheese. This will save you time on weeknights and spare you from having to wash that tricky grater after every single cheesy meal. Just shred a block, pop portions in sealed bags and toss them in the deep chill. It cooks up just as quickly as fresh cheese (see: frozen pizza). Past-their-prime bananas are perfect for banana bread, but not everyone has time for baking midweek. If your bunch is turning fast, stick the bananas in the freezer for later use. They're also great to add to smoothies — just peel, chop them up, stash slices in a freezer-safe storage bag and chill. If a recipe just calls for a cup of broth, the rest of the home brew you just made or container you just opened may end up languishing in the back of the fridge — and in four days, it's time to toss it. Yep, freezing it is key for long-term storage. Just make sure you pour it into a water-tight sealed container. Turns out that pesky knob of ginger grates much easier when frozen — just make sure you peel it before freezing. And even if you're not planning to grate your ginger, freezing still keeps ginger usable in the long term (because no one ever uses the whole thing, right?). Freeze it in 1-inch cubes and thaw before chopping. High-quality produce is hard to come by during the cold winter months. Sherry Rujikarn, associate food editor in the GH Test Kitchen, stocks up on her favorite fresh chiles at the farmers' market during warmer months and gets to work. ...

But the majority of us also use our freezers for keeping treats and extras to have with our meals or drinks, along with the staples. So if your freezer stock needs a bit jazzing up, look no further. We've put together a list of freezer essentials that you should have to hand at all times, whether it's to help waste less, for pure convenience or as an emergency With a pack of peas in the freezer, you'll have so many storecupboard suppers to choose from. Think pea soup, simple pea risotto or pea frittata, which you will be able to make quickly and easily with ingredients you'll already have to hand. Or serve simply seasoned with butter and fresh mint if you have it on the windowsill to make an extra side dish that you didn't even know you had. Plus, of course, a bag of peas doubles as an emergency ice pack, but fingers crossed you won't need it! 4. Chillies 5. Grapes Pop a few frozen grapes in your drink to cool it down without diluting it. It works wonders for white wine that you haven't had time to chill properly. Spread the fruit on a tray to freeze, then keep them in a freezer bag that you can dip into as you need to. TOP TIP: On a diet? Frozen grapes make a healthy snack if you need a little hit of sweetness, without the calories. 6. Oven chips A must for everyone! Sometimes you just need to reach into the freezer for some chips. MORE: 7. Ragu When you take the time to 8. Gyoza dumplings Always keep shopbought gyoza stashed to make impromptu nibbles when friends come ro...

Share on Pinterest Illustration by Maya Chastain Your freezer is so much more than just a storage space for ice cream, ice cubes, and chicken breasts. Your freezer is your kitchen’s secret weapon, the perfect icy cold environment for extending the shelf life of some of your favorite ingredients and leftovers. I’m a pastry chef, food writer, and develop recipes for When I first started recipe developing, my freezer quickly became one of my best resources for extending the lifespan of my favorite ingredients so I actually used them before they go bad. It’s not just ingredients, either. There are lots of leftovers or meal components you can store in the freezer for those nights when you just don’t feel like cooking. You just have to know how to freeze them and how to use them once they defrost. The only problem you’ll have after reading this list, TBH, is finding a freezer big enough to store it all. You can buy lots of produce already frozen, but you can totally freeze 1. Jalapeños (and other hot peppers) Freezer life: Freezing The seeds don’t go through the 2. Broccoli stalks Freezer life: Frozen just the broccoli stalks? They’re packed full of flavor and perfect for making creamy broccoli soup (I have a recipe for it 3. Celery Freezer life: “Oh yes, I bought a head of celery and used all of it without any going to waste,” said no one ever. Stop the cycle of celery waste by breaking any leftover celery into individual stalks, arranging them on a sheet pan, and sticking them...

A full freezer is only useful if it’s stocked with foods that can help you put dinner on the table quickly on a busy weeknight — unfortunately, ice cream doesn’t fit the bill. Over the years, I’ve learned through trial and error what to always keep in my freezer so that I can, with the help of a few pantry and fridge staples, throw a variety of dishes together quickly with little effort. Here’s a list of my top 10! Bacon is always in my freezer and I get anxious when we start to run low. The slices don’t take up very much room, and bacon defrosts quickly (or I even cook it frozen) so I can toss it with pasta, throw it on a salad, or make a BLT that’s satisfying and hearty. It’s a great way to add just a little meat and savory flavor to whatever you’re cooking. The next time you make rice, grains, or beans, make a double batch and freeze what you don’t eat, especially since these things can take a while to cook and might not be practical for a weeknight dinner. Now you have a heat-and-eat side dish or the foundation of a fried rice or grain salad ready to go! It’s a great, inexpensive way to always have something nutritious and filling around without resorting to buying instant mixes or other convenience versions. I love dumplings because they’re hearty and easy to cook in just a few minutes. They’re great just steamed or pan-fried and served with some vegetables for a light dinner, or added to broth and noodles to make a hearty soup. Homemade dumplings freeze very well, bu...

Banar Fil Ardhi / EyeEm / Getty Images Brown rice only has a six-month shelf life when stored in the pantry. Get in the habit of storing yours in the freezer, and it won't ever go bad. There's no need to thaw your rice before you use it. Just measure out what you need, and add it to boiling water to cook.

An organized freezer means a few things. It means no more boxes of frozen spinach falling on your sensitive little toes. It means your roommates will know better than to move your favorite $12 pint of ice cream to the door where it will likely melt. It means you’ll never waste money buying loaves of bread when you already have plenty on hand. And it means you won’t have to spend time wiping down packages, should a package of meat leak before it freezes. The point? An organized freezer is incredibly important for any home cook. So we all want it; why is it so hard to get it? Maybe it’s because freezers come in a lot of different sizes and shapes (and so do groceries, obviously). There’s no one-size-fits-all formula for organizing a freezer, but we do have plenty of rules and tips that you can keep in mind. Certain items should go in certain zones of your freezer, and there are plenty of things you can do to add order. Find your freezer type (or types, if you have a bonus freezer in the basement!) below and get to organizing. Our first tip: Have a cooler and/or insulated bags on hand to hold your groceries while you work. • Door: Just like with the inside of a fridge, the door is always going to be the warmest spot in your freezer. That means it’s basically the worst spot for, say, ice cream which can run the risk of melting and refreezing if you keep it there. Instead, save the door for things like nuts, flour, bread, butter, ice packs, booze, and • Top shelf: This is where...

If you notice that your milk's sell-by date is fast approaching, the First off, there's the issue of expansion. Dairy milk is The Spruce Eats recommends you leave at least an inch and a half of headspace in the container. Also, make sure whatever container you store it in is also airtight and stored away from things like fish — nobody wants mackerel-flavored milk. Here's what you should know about freezing your milk though — it's very likely that it will separate after freezing, and this can cause a grainy texture that may be unpleasant to drink. It's for this reason, that a lot of people prefer to use frozen milk for cooking rather than drinking. Shaking the milk vigorously can help it mix back together, and a blender will work even better at mixing those separated fats back in. As far as the best types of milk to freeze, something with a low-fat content like skim or one percent is going to freeze and thaw better than whole or buttermilk. When you're ready to take your milk out of the freezer and defrost it, the best method is to simply let it thaw out and liquify in your refrigerator. Don't let it thaw at room temperature, as this puts it at risk of bacterial contamination (via Healthline). If you're in a rush to thaw it, you can speed up the process slightly by submerging the jug in cold water, but again, this is still not as safe as opting for the fridge.